Broccoli & Kale Millet Croquettes Recipe
Author: Karina Hines
Serves 4
Ingredients
- 2 Tbs olive oil plus extra for pan frying
- 2 garlic cloves, crushed
- ½ - 1 tsp fresh or dried chilli flakes
- 3-5 Tbs parsley, chopped, separated
- ½ tsp salt
- Freshly ground black pepper
- 1 cup millet
- 3 cups vegetable or chicken stock plus extra water as needed
- 1 cup broccoli, florets & stems, finely chopped
- 3 cups kales, finely chopped
- 2 spring onions, finely chopped
- For Tahini and Dill Sauce:
- 6 Tbs water
- 4 Tbs tahini
- 2 Tbs olive oil
- ½ - 1 Tbs balsamic vinegar
- Juice 1 lemon
- 1 garlic clove - chopped
- ½ tsp salt & paprika
- 3 Tbs-1cup dill – depending on how much you love dill.
Instructions
- In a medium saucepan over medium heat, add olive oil, garlic, chilli, 1-2 tablespoons parsley, salt and pepper and cook for 1 minute.
- Add millet and toast, stirring for 3 minute until its turns a shade darker.*
- Add stock and bring to a boil, reduce to simmer, cover and cook for 10-15 mins, stir occasionally.
- Add kale and broccoli; leave uncovered, stirring, for 10 minutes – at this point the millet is starting to turn into a thick, creamy consistency like polenta – stir often, the water should be almost all absorbed. Taste for seasoning and to make sure the millet is fully cooked: it should be soft with no excess water. If it needs a little longer, return lid to saucepan, turn off heat and let sit for another 10 minutes.
- Add 2-3 tablespoons parsley and spring onions – the millet is cooked, tastes amazing & yes, you could eat it just like this with a little parmesan, yum! Or continue on to make the croquettes:
- Croquettes: Spread the millet on a half sheet baking pan & cool 10 minutes then put in fridge for 30 minutes, until cool – this can be done a day or two in advance, it needs to be cool to stick together!
- Roll millet mixture into golf size balls & press flat.
- Pan fry in a tablespoon or two of olive oil until golden on either side & serve with Tahini & Dill sauce. **
- To make the Tahini and Dill Sauce: Put all of the Tahini and Dill Sauce ingredients except dill into blender or small food processor & blend til smooth add dill & pulse until finely chopped. Drizzle over croquettes & serve.
Denise's Tricks N' Tips
Notes from Karina:
*Millet benefits from toasting to enhance the flavors, not essential but tastes better.
**If you have children & are playing “hide the veggie in the burger,” this would work a treat: add a little cheese & turn the croquette into a burger or smother in tomato & basil sauce like meatballs.
*Millet benefits from toasting to enhance the flavors, not essential but tastes better.
**If you have children & are playing “hide the veggie in the burger,” this would work a treat: add a little cheese & turn the croquette into a burger or smother in tomato & basil sauce like meatballs.